I am cooking a herb-brined turkey breast tonight on a raised rack. Main grid, then pizza stone, then two bricks on edge with drip pan between them, then smaller rack with breast directly on it. I am using orange wood ( pellet form ) for a light smoke and am trying a lower temp of 250*, hoping the extra moisture will keep the breast from drying out at the lower heat. Anyone used orange wood? I don't really know what to expect. Guess I'll find out.